I usually roast butternut squash in chunks but roasting it whole in this hassleback style is a lovely variation. It looks special and makes a great centrepiece for vegetarian guests or as a side dish for roast and BBQ meats. I used half a squash here to cook for 2 or 3 but you can just as easily double it up in a bigger roasting tray.

• 1 butternut squash
• 6 banana shallots, peeled but kept whole
• 40g butter
• 1/2 tsp ground mace
• 1/2 tsp salt and ground black pepper
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• Flat leaf parsley to garnish
• 1 dessertspoon each of toasted pine nuts and pumpkin seeds

To make…

• Preheat the oven to 200C.
• Peel the butternut squash and slice the ends off. Halve it lengthwise and scoop out the seeds. Very carefully, make incisions into each squash half – about 2/3rds deep and a couple of millimetres apart to create the hassleback effect.
• Place it in a shallow-sided roasting tray. Add the shallots around the squash.
• Melt the butter in a pan with the mace, salt, pepper, chilli flakes and fennel seeds.
• Spoon the melted butter over the squash and shallots.
• Roast in the oven for 45 minutes. Take it out and baste it with the butter. Roast for another 15 minutes until it’s soft, caramelised and unctuous.
• Remove from the oven and dress with the toasted pine nuts and pumpkin seeds. Scatter with chopped parsley.

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